Assessment of the Progressive Spoilage of Ice-stored Shrimp

Abstract

Freshly caught shrimp, stored in ice, were sampled for chemical and bacteriological tests. Data have been presented to correlate the results of the tests with the quality and spoilage of shrimp. Rapid methods based on use of test papers have been developed as an index of shrimp spoilage.

Development of different damage pathways in Norway lobster (Nephrops norvegicus) stored under different chilling systems

“…4). The initial material value (281.6 ± 9.1) proved to be higher than that obtained for fish species35, 36 and agreed with previous research on crustacean species 3, 39, 40. Comparison of both chilling systems only indicated significant differences at the end of the experiment, in the sense that higher ( P < 0.05) values were obtained for the flake ice treatment.…”

“…Comparison of both chilling systems revealed significant differences in the TMA‐N contents at the end of the experiment, a lower ( P < 0.05) value being obtained for lobster muscle stored in slurry ice. Flake ice treatment of lobster led to higher TMA‐N levels than in the case of other crustacean species stored under flake ice conditions 40…”

“…Comparison of both chilling systems only indicated significant differences at the end of the experiment, in the sense that higher ( P < 0.05) values were obtained for the flake ice treatment. Both chilling conditions provided lower development than other crustacean species under flake ice conditions 40, 41…”

Effect of different rearing conditions on the shelf-life of Pacific white shrimp (Litopenaeus vannamei) during ice storage

“…The physico-chemical and sensory parameters also play a major role in deciding the acceptability of the product. Seafood industries at present utilise odour and visual observation as criterion for shrimp quality evaluation (Iyengar et al, 1960). It was hypothesized that the compromised environment like inland saline water affects the shelf life of shrimp.…”

Effect of ice storage on the free amino acid contents of tails of white shrimp (Penaeus setiferus)

“…Amino acids comprise much of the NPN of shrimp and apparently contribute to shrimp flavor (Hashimoto, 1965;Nair and Bose, 1965). During iced storage, the level of some amino acids may be affected by the leaching action of ice, drip (Iyengar et al, 1960), and by the activity of tissue and bacterial enzymes (Cobb and Vanderzant, 1971). Changes in the levels of certain amino acids such as glycine could significantly affect the taste and result in bitterness (Carroll et al, 1968;Hashimoto, 1965).…”